Pork Belly Bolognaise (2kg Batch)

8 servings

prepPreheat oven to 350°F / 175°C
3 tablespoons / 45 ml extra-virgin olive oil	Sauté aromatics	Combine meat and aromatics	Simmer sauce 105 min	Toss, finish, serve
2 onions, diced
8 garlic cloves, crushed
4 tablespoons fennel seeds
2 teaspoons salt, plus more to taste
2 teaspoons freshly ground black pepper
2 kg / 2000 g pork belly mince	Brown pork mince in batches
400 ml / 14 oz dry white wine	Deglaze with wine, 4 min
1600 g / 56 oz tinned diced tomatoes
1 kg / 35 oz pappardelle or tagliatelle	Cook pasta al dente
120 g / 4 oz parmesan cheese, grated, plus extra to serve
2 handfuls basil leaves, torn

Read left to right — each column combines what's behind it. Tap a step to check it off.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.